Local health codes govern the size of kitchen (scullery) sinks, including the number and size of the bowls, water levels, backsplash heights and drain board sizes.
Minimum pot sink bowls should be 20 inches by 20 inches with at least a 12-inch water level and should have at least 3 compartments for washing, rinsing and sanitizing in addition to 2 drain boards. Three-compartment sinks typically feature a straight-line design, but operators can order different configurations, such as L-shaped and U-shaped. In addition, custom sink units can include up to four compartments, such as a disposer cone, pot washer, racks and shelves, a side splash and drain trough.
For greater cleaning capabilities, power sinks pump water through the soak bowl at a rate of 300 to 400 gallons per minute.
Sinks usually feature stainless steel construction for durability and easy cleaning. The steel can be type 430, which has a 16 percent chrome content, or the thicker, more durable type 304 that contains 8 percent nickel.
Sink components include a backsplash, compartments or bowls, a drain board, front roll rim, legs and fittings. Bowls may be fabricated or deep-drawn. In some instances, operators mount their sinks to the wall, but these units still use legs fitted with adjustable bullet feet for a level setting and support. In addition, operators can order most sinks with braced legs that prevent wobbling.
Equip kitchens with 1 hand sink for every 5 employees; 1 hand sink for every 300 square feet of facility space, and 1 hand sink for each prep and cooking area.
Sinks featuring anything but a straight-line design may not fit through an operation's door in one piece. In such a case, the sinks must be brought into a kitchen in pieces and then welded into a single unit.
Research local codes to determine if a direct or indirect waste connection is necessary.
Warewashing sinks with waste troughs prevent food from running down and possibly clogging the drain.
Mobile handwashing sink carts are useful for kitchens with limited space, or where a free water line is not readily available, such as at outdoor cooking stations.